HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Kraft Kitchens Tips

Variation

Prepare using plain PHILADELPHIA 1/3 Less Fat than Cream Cheese and adding 1 Tbsp. chopped fresh chives to skillet along with the remaining broth and reduced-fat cream cheese.

To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

This was an awesome meal, I used a "steam in the bag" broccoli instead of the asparagus. I did the same for the brown rice (cutting my clean up down to one pan, one dish, and a couple of spoons!). Using the others suggestions I doubled the sauce. The reason I didn't give this recipe 5 stars was because it is listed as "generally nutritious" and with 600 calories and 13g of fat per service (without doubling the sauce) it's not as healthy as I would like it to be.

citrasweet222

posted:

7/15/2009

This was one of the best dishes I have ever made, according to my husband. It was delicious and easy!

tiffanydamours

posted:

7/11/2009

I was put off by the smell of the sauce until I tasted it. Wonderful. We omitted the rice to save on the starchy carbs. We also replaced the asparagus with grilled zucchini. Even my 3 year old enjoyed it. Very yummy.

lindsaylou77

posted:

7/8/2009

Was pleasantly surprised! The sauce smelled really strong at first but it wasn't. I will double the sauce next time!

Ashley397

posted:

7/7/2009

thought it was wonderful, made a bit of a mess with all the pots and pans, but it was worth it!

BuggyMama08

posted:

6/30/2009

sauce was bit tangy at first, but i don't think i let it simmer as long as i was suppose to

oolouwhoo

posted:

6/17/2009

I had a lot of trouble getting the cream cheese to blend with the broth. I mean a LOT of trouble. Other than that, it was fabulous!

hightidegemini

posted:

6/15/2009

We love to make this on week nights! We always make extra and taken the leftovers to work the next day.

a cook

posted:

6/3/2009

My husband thought this was great. He even had a second serving. I thought it was good. Easy to make especially on a work night. I'll make this again.